Tag: Layers

RECIPE: It’s been a long time since I’ve made a cheesecake. With most of a block of cream cheese to use up after making cream cheese frosting, I decided to revisit an old favourite from one of my most-used cookbooks. There’s nothing fancy about the old Women’s Weekly cookbooks, but one thing you can rely…

RECIPE: To go along with the pistachio cake with strawberry frosting I made for my work morning tea, I made exactly the same cake but in vegan form – gluten free, dairy free and raw. COMPONENTS: The pistachio base couldn’t be easier to prepare. I made sure the nuts were finely milled so there wasn’t…

RECIPE: My brother-in-law was pretty upset to miss out on my lemon meringue tarts, so with his birthday here, I thought I’d make a variation on lemon meringue. I didn’t have a fully formed idea but knew I wanted to make an entremet (a multi-layered mousse based dessert). I wanted to use the lemon curd recipe…

RECIPE: The recipe is a photocopy I’ve had for ages and I don’t remember the book it came from. I didn’t alter it, apart from substituting some chopped sultanas because I didn’t have enough currants. I found a similar recipe online (see below) – the main difference being my recipe had two eggs in the dough….

RECIPE: It was my dog’s birthday this week, and it coincided with his weekly visit to Doggy Daycare at Scruffy’s, so I decided to treat the staff as a thank you for persisting with my lively fellow. I made the vanilla cake for two recipes. I cut shapes from it for this recipe, and used…

RECIPE: Three recipes are used to make up Napoleons. I have described how I went with making the puff pastry dough in my post on pork and fennel sausage rolls. I made no changes to Felder’s recipe for crème pâtissiére, and also followed Julia Child’s recipe for Napoleons with no alterations. COMPONENTS: When making the puff…

RECIPE: This is another pretty cake I had admired from the Great British Bake Off. The recipe for Fraisier seems to vary a bit. The traditional version uses a genoise sponge, an alcohol flavoured syrup, fresh strawberries and crème pâtissiére, topped with almond paste; however, the type of sponge can vary and it can alternatively…

RECIPE: I had some chocolate ganache left over from another recipe, so L’Opera seemed like a good option. Opera Cake is joconde sponge painted with coffee syrup and layered with coffee buttercream and chocolate ganache, and topped with a chocolate glaze. While you might expect this cake to be a sugar-overload, it had a light coffee…